Chicken with 40 cloves of garlic

Heat a shallow Dutch oven and add a little olive oil.

Peel the 40 garlic cloves by shaking them in a container with a tight fitting lid.

Season the chicken thighs well with pepper and salt, dredge in flour, season the other side and shake off the excess.

Sear skin side down in the hot oil in batches, without overcrowding so it browns rather than steams, until golden; remove.

Pour off the oil and carefully clean out the burnt bits of flour, keeping the other browned bits.

Add fresh olive oil and the garlic and sauté a couple of minutes, not cooking it through.

Add the wine and a cap or so of apple cider vinegar for brightness; reduce by half.

Add the chicken stock and nestle the chicken back in, keeping the skin out of the sauce. Lay thyme sprigs over.

Bring to a rolling bubble, then cover partially and cook on low an hour to an hour and a half, until the garlic melts under a spoon.

Taste for seasoning, stir in fresh parsley and a little fresh thyme and turn off the heat. The flour from the chicken thickens the sauce; a dab of butter is optional.